Directions:

GLAZE: Combine the brown sugar, vinegar, chutney, mustard, and pureed mango (or mango nectar) in a heavy-bottomed saucepan; bring to a boil over medium-high heat. Add the mango slices, ginger, red chili pepper, and cinnamon stick. Reduce the heat to medium-low and cook for 25 to 30 minutes, stirring frequently, until the mango slices are quite soft and the liquid is thick and bubbling. Let cool to room temperature.

Remove and discard the cinnamon stick and red chili pepper. Press the mixture through a fine-mesh sieve into a stainless-steel or glass (non-reactive) bowl. Discard the pulp. Cover and refrigerate for at least 2 hours, and up to 3 days.

HAM: Position a rack in the middle of the oven; preheat oven to 325ºF. Have ready a large shallow roasting pan.

Rinse the ham under cool running water to remove the solution and sticky residue (because it will burn), and dry thoroughly with paper towels. Use a sharp knife to carefully trim away the outer skin from the ham, leaving a layer of fat and a collar of skin around the shank bone. You may trim away some of the fat as well, but leave a 1-1/2 inch layer. Score the fat on the top of the ham in a 3/4 to 1.25-inch diamond pattern, cutting just slightly into the meat.

Place the ham in the pan. Brush the top and sides of the ham evenly with the mango glaze. Bake for 10 minutes. Increase the oven temperature to 350ºF; the glaze will be bubbly.

Transfer the ham to a cutting board and before slicing it, let it rest for 15 to 20 minutes. Cut the ham into slices. Transfer to a warm platter and serve immediately with more glaze alongside.

Tips:

Note: This recipe's ingredients have been adjusted from the original Australian measures to the U.S. measures.